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玉米枧水粽 Sweet Corn Kee Chang

玉米枧水粽 Sweet Corn Kee Chang

【材料】

糯米350克(洗净浸泡至少2小时)、罐头玉米浆1罐、班兰叶数片(洗净剪小块)

【腌米料】

盐1茶匙、枧水2汤匙、食油2汤匙

【糖浆材料】

黄糖200克、清水250毫升、班兰叶2片、椰浆头60毫升

25-30片粽叶和水草适量(煮软洗净)

【米料做法】

把糯米滤干,加入腌料混合,腌另外2个小时。

【糖浆做法】

  1. 把黄糖加清水煮至溶解。
  2. 把糖浆过滤到碗里, 加入班兰叶,再小火焖煮10分钟至糖浆变稠。
  3. 加入椰浆,小火煮至滚,然后待凉。

【包扎】

  1. 用2片粽叶摺成斗形,放入适量糯米。(图1)
  2. 放入2汤匙玉米浆,然后面上填满糯米。(图2-3)
  3. 铺上班兰叶然后将粽叶摺成三角形,但不要压太紧,并以水草扎好。(图4-6)
  4. 煮滚一大煲加盐的水,放入粽子(水要盖过面),以中火煮2小时或至熟为止。(图7)
  5. 配糖浆吃。

【Ingredients】

350g good quality glutinous rice (washed & soaked for 2 hours), 1 can creamy sweet corn(storebought), few leaves pandan (washed and cut small pieces)

【Marinade ingredients】

1 tsp salt, 2 tbsp lye water, 2 tbsp cooking oil

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【Sugar Syrup ingredients】

200g palm sugar, 250ml water, 2 knotted pandan leaves, 60ml thick coconut milk

25-30 pcs bamboo leaves(boiled & washed), Hemp string(soaked)

【Method for glutinous rice】

Drain off water from the glutinous rice and mix in marinade. Soak for another 2 hours before wrapping.

【To cook syrup】

  1. Boil palm sugar & water together until sugar dissolves.
  2. Sieve into another clean pan. Add in pandan leaves and simmer for 10 minutes until syrup thickens slightly.
  3. Add in coconut milk and stir continuously over low heat until mixture boiled. Turn off heat and leave to cool.

【To wrap】

  1. Fold 2 bamboo leaves to form a cone, add some glutinous rice. (pic 1)
  2. Put 2 heaped tablespoons sweet corn filling over rice and cover with extra glutinous rice. (pic 2-3)
  3. Top with a pandan leaf, fold the bamboo leaf over the rice and fold into a pyramid shape, secure tightly with hemp string. (pic 4-6)
  4. Place wrapped dumplings in a large pot of salted boiling water and cook in medium heat for 2 hours or till cooked.  (pic 7)
  5. Serve with palm sugar syrup.

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